Pumpkin gnocchi with sage and pine nuts
Creating gnocchi from scratch is easier than you think. Enjoy the sweet, light, and fluffy golden delight in the simplest manner of butter, sage and pine nuts. It's the ultimate comfort food for winter.
Ingredients
- 500 g cooked pumpkin puree made from approx. 1/2 pumpkin
- 500 g flour plus, extra for working the dough
- 1 egg
- ½ tsp Salt
- ½ tsp nutmeg
- Black pepper
- 1 tsp olive oil
- 50 g butter
- 15 Superb Herb sage leaves
- 2 tbsp FreshLife pine nuts
- 50 g Parmesan cheese
Instructions
- Cut the pumpkin into wedges. Place them on a baking tray and drizzle with oil. Bake at 160°C for 1 hour. Discard skin and seeds, then mash the flesh. Pass the mashed pumpkin through a sieve to remove the lumps.
- In a bowl combine the pumpkin puree, egg, flour, nutmeg, salt, and black pepper, mix to combine.
- Transfer the dough onto a floured work bench. Divide into 4 pieces, then roll each piece into a long sausage-like shape.
- Cut each sausage into bite sized pieces.
- Bring a large pot of salted water to the boil. When the water is boiling add the gnocchi into the pot. Cook for 1-2 minutes. When the gnocchi float to the top this means it is ready. Using a slotted spoon remove the gnocchi from the pot.
- Heat a large heavy based frying pan with oil on medium heat. Melt half of the butter to cook the gnocchi for 3-4 minutes. Remove the gnocchi from the pan and set aside.
- Place the remaining butter and sage into the pan. Cook until the sage is crispy, and butter is slightly browned. Add the pine nuts and cook for 1 minute, then return the gnocchi back to the pan and gently toss through.
- Serve with parmesan cheese.
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